When thinking about French cuisine, some thoughts pass through your mind. Butter rich beauty, heavy cream, brilliant display. French cuisine has more than that. France is not the only one in Paris after all.
French food has several basic principles such as Mia posiz, bouquet garni, herb satchel, chicken stock.
Foundation
Mimpoise is 3 parts onion, 2 parts of celery and 1 part of carrot. With the exception of fish and some other recipes you can find this with most French cuisine.
The bouquet of Garni is a collection of herbs sometimes cheesecloth. Typical ingredients are bay leaf, pepper corn, stems of thyme and parsley.
Chicken Stock: Do not throw your bone and vegetable trimming again! This is usually a convenient way to use the parts you might throw. Another thing is to use this basic ingredient, two other basic ingredients, yes ... Miapoi and bouquet garni. Please do not add liver, please put it for petty etc. The liver is a good sauté even with butter. Please see the recipe below.
Chicken stock soup
Material
Carrots
celery
onion
Chicken bells (NO LIVER!)
Chicken's bone
water
Bouquet garni
Add all the ingredients to the pot and cover with cold water.
Please boil and boil. Stocks can be boiled for over an hour. It depends on the strength you want.
Drain and cool the liquid.
So how do I use these ingredients?
Please check the following recipe. I will use all three basic elements! Soup, that is the first thing I cook at a cooking school. In this basic recipe, you can replace the main ingredient with vegetables. For now, simply, Cream of Asparagus Soup.
Asparagus cream soup
Material
Asparagus (about 1 pound)
Mire poix (leave it simple, 1 large onion, 3 celery, 1 medium carrot)
Bouquet garni
2 cups of potatoes
Chicken stock soup
Salt and pepper
White wine
Heavy cream
Sweat Mia Poi (which means cooking at low temperature until the vegetables become translucent). Please throw your garland bouquet and do a little season with care not to salty it. With a little white wine De-glaze (which gets delicious good made caramel from the bottom of the pot) and cook it.
This next step is optional, but I think adding a little flare. Please cut apices of asparagus spears and release them. Cover these in hot salty water until they turn bright green. Quickly remove them from the heat and let the cold water flow over them. This will be your decoration.
Cut asparagus and potato stalks into carefully small pieces and throw them on your malt. Pour enough stock to cover your ingredients at least 1 inch. Boil it and then boil it down. Cook until both potatoes and asparagus are soft. Get rid of bouquet garni!
Next step: Puree. I find it easiest to do this in installments. Add a bunch of vegetables to the mixer, or put it in a food processor and add a little stock. Take your pure soup and carry it to another pot through a strainer. This will remove excess fibrous material.
Please put your pure soup back into the stove and boil it gently. Add a little cream and stir. Season with salt and pepper to taste. Do not forget your garnish! Stir some of the soup and put some spears on top of the soup.
